Southwestern Lentil Soup | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions
• 1-1/2 cups chopped celery
• 3 garlic cloves, minced
• 1 pound brown lentils, rinsed and picked over
• 2 quarts water
• 1 (28-ounce) can diced tomatoes (we used fire-roasted)
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 12 ounces linguiça, sliced
• 1 teaspoon salt, or more to taste
• 1/3 cup sherry (optional)
• Juice of 2–3 lemons